Beef jellied meat

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Beef jellied meat is a common New Year's dish that has long graced festive tables. Maybe some people know a similar snack under other names: jelly, mazhuzhi, dragli, brawn - all these are varieties of the same production method. The point is to choose the right meat and boil the broth for a long time to the point where, after cooling, the liquid thickens and solidifies. Unlike jellied jellied meat, gelatin is not added to traditional jellied meat - the “shivering” appears only due to natural products. To get the desired effect, pieces of carcass containing gelling substances are certainly placed in the broth - these are pork or beef legs, bones, joints, chicken feet, etc.

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There is no serious advice regarding the pulp - you can create jellied meat from beef, pork, chicken, turkey, or a combination of them. The only rule is that a portion of meat should not be more than twice the weight of the legs/bones. As a basic recipe, let’s turn to the option where we use beef separated from the bones for the main layer, and for “stickiness” and successful solidification of the broth we add pork legs to the general composition.

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Ingredients:

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beef - large bone with meat (approximately 1500 g);
pork legs - 2 small or 1 large (1000 g);
onion - 1 pc.;
carrots - 1 pc.;
garlic - 1-3 cloves;
bay leaf - 1-2 pcs.;
allspice - 5-6 peas;
salt - to taste.

Jellied beef and pork legs - homemade recipe

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Soak the meat in cool water for 2-3 hours (you can leave it in the refrigerator overnight (that is, in the dark) ). Before cooking, drain the liquid, process the pork legs as necessary - scrape them with a knife or a hard brush, removing all dirt. Pour fresh, clean water over the meat and bring to a boil. Drain the first broth along with the cloudy foam. We carefully rinse the pan, removing all plaque from the walls.
Rinse the meat pieces, return them to a clean container, and fill them with fresh water. You will need approximately 3 liters - the liquid should cover the meat by 3-4 cm. Return the pan to the heat. It’s important not to miss the moment of boiling! As the liquid begins to boil, reduce the heat and collect all the gray-white “flakes” that have formed on the surface. We load the broth with purified additives - onions and carrots. Cook the meat without a lid over low heat - the liquid should boil very gently. It is not allowed to allow active bubbling, otherwise the broth will become cloudy and make the jellied meat completely unattractive.
The total cooking time is 4-7 hours, depending on the specific meat. There is a usual method to check the “jellyiness” - take a small portion of the cooled broth and carefully rub it between your fingers. You should feel sticky to the touch - in this case, the jellied meat will harden safely. About half an hour before the end of cooking, throw the bay leaf and aromatic pepper into the pan, add salt. Don’t forget that to make jellied meat, the broth must be slightly salted.
Remove the meat from the pan. Throw out the onions and carrots. Strain the broth through cheesecloth folded a couple of times, getting rid of small pieces of bones and the rest of the “garbage”.
Remove excess fat. Take a paper napkin and place it on the surface of the broth. Holding all 4 edges at once, we quickly lift the paper - along with it, the greasy layer will also be removed. We take a new napkin, repeat the function - and so on a couple of times.
Separate the boiled meat from the bones and cut into small pieces. Mix with garlic, chopped very finely or squeezed through a press. Divide the meat mixture into the molds. It is convenient to use silicone containers - you can simply remove the jellied meat from them onto a plate. In this case, the dish comes out beautiful and careful.
Fill the meat layer with broth using a ladle. The proportions are arbitrary. Some people prefer a minimum of “quivering”, others, on the contrary, make a plentiful quicksand – a matter of taste. Transfer the molds to the refrigerator for final hardening (it will take at least 4 hours). If the meat was chosen correctly (with a huge number of bones) and the cooking process was not disrupted, the jellied meat will harden safely without the use of gelatin. If a mistake was made here and there and the “gelling” did not work out, do not despair. In this case, you can always use a trick - return the jellied meat to the pan, boil and add instant gelatin, following the instructions on the package. It may not be according to the rules, but the dish will be saved!
Serve the finished beef jellied meat accompanied by spicy mustard or horseradish.

Jellied pork feet and beef

What's a feast without jellied meat? Meaty, transparent, perfectly frozen, with a subtle smell of garlic, flavored with horseradish or mustard - not a single guest will refuse this treat!

Jellied meat made from beef and pork legs is a traditional, time-tested recipe. It freezes amazingly, without gelatin powder. The legs and hooves contain a sufficient amount of collagen, which is necessary for the jellied meat to set properly, be tough and cut with a knife. The broth comes out rich and transparent, like a tear, and the meat is tender and soft.

The main thing is to observe the proportions and cooking time. The jellied meat will take 4 hours to prepare. Add to this time 8-10 hours for soaking the hooves and 6 hours for hardening. Your constant presence in the kitchen will not be necessary, but the manufacturing process is still long, so it is better to start cooking the day before the special event.

Ingredients

pork legs – 1 kg
beef – 800 g
water – approximately 2 l
salt - to taste
onions – 1 pc.
bay leaf – 1 pc.
dark peppercorns – 8 pcs.
cloves – 2 pcs.
carrots – 1 pc.
garlic - 3 teeth.

Manufacturing

For jellied meat, a pair of pork legs (weight from 700 g to 1 kg, no less) will be useful. To make it easier to place in a pan, I recommend cutting them into pieces - hooves and knees. But first, the pork legs need to be processed, all dirt removed from the surface and the corresponding aroma removed. They should be tarred over a fire to remove bristles and claws, and then soaked in cool water for 8-10 hours (it’s more convenient to leave them overnight (that is, in the dark) . In the morning, I carefully wash the soaked legs, scrape them with a knife and a hard washcloth, with force, to clean out all the dirt, including in inaccessible places.

I place the processed and soaked pork legs on the bottom of the pan. I also send beef there - the back end or the flesh on the bone will do. There is no need to cut the meat; it will cook perfectly as a whole piece and will be very tasty, soft and not tough.

I fill the contents of the pan with cool water and put the pan on the fire. As soon as it boils, I drain the first water - this way you will get rid of the “noise”, the jellied meat will turn out crystal clear. I re-fill with clean, cool water so that the liquid covers the meat by 3-4 centimeters. I bring it to a boil again, remove all the foam from the surface of the broth, add salt to taste. At the same time, I prepare vegetables and spices: carrots, onions, garlic, cloves, bay leaves, dark peppercorns. You can add parsley and parsnip root, the taste of the dish will only benefit from this.

For the first 3 hours, the jellied meat should be cooked over low heat, with only salt. After the designated time, I add vegetables and spices. I continue cooking for another 1 hour. The fire should be quiet, the pan covered with a lid, then the water will not boil so much. And don’t forget to test for salt again at the very end. The broth should be a little salty, maybe right on the edge, then the jellied meat will have a rich taste. If necessary, add more garlic. When you remove the pan from the heat, a thin film will form on the surface as it cools, which means that the broth is good, it is already trying to harden.

I remove the meat from the pan. I cool slightly so as not to burn myself, and remove the pulp from the bones. I finely chop the beef or separate it into fibers, most conveniently with my hands or a pair of table forks. I only use beef, but if you like richer jellied meat, you can remove the meat and boiled skin from the pork legs. I throw away the onions and garlic, but leave the carrots to use for decoration.

I fill the containers in which the jellied meat will harden with boiled meat - approximately one-half the size (you can fill one-third of the size, then there will be more broth, accordingly). On top I lay out figuratively chopped pieces of carrots.

I strain the broth to remove small bones and spices. If it comes out very greasy, then you can remove the top film right in the pan, carefully scooping it out with a ladle. I pour the broth into plates, filling them to the top. I cool the finished jellied meat for about half an hour at room temperature (during this period of time you can additionally decorate it with fresh herbs, boiled eggs and other edible decorative elements), after which I put it in the refrigerator until it hardens completely - about 5-6 hours.

I serve jellied pork legs and beef chilled, topped with mustard or horseradish. It is very tasty, dense, not very greasy, freezes unsurpassedly and holds its shape when cut. Bon appetit for you and your precious guests!

Jellied pork feet and beef

Jellied meat at the latest undeservedly loses the title of king of the ceremonial table. Some don’t want to bother with it for a long time, others consider it a very ordinary, almost rustic dish. It seems to us that neither the first nor the second are right. There is no more hassle with jellied meat than with any “complex” salad, and besides, unlike salad, jellied meat is prepared the day before. As for the “rustic” property, this is a plus, not a minus. Only in villages can they set tables for 30–50 people, so that no one leaves hungry.

huge peeled pork legs - 4 pcs.
large carrot – 1 pc.
medium sized onion – 1 medium onion
large parsley root - 1 pc.
beef pulp (neck or shoulder) – 1.5 kg
bay leaf – 1 pc.
large garlic – 3–5 cloves
horseradish and mustard seasoning for serving
salt and freshly ground dark pepper

STEP-BY-STEP COOKING RECIPE

If you chop the meat very finely, the jellied meat will be very dense, almost opaque. We recommend chopping the meat into pieces of 0.5–0.7 cm. The final appearance of the jellied meat depends on how the meat is chopped.

Key words

The word jellied meat in central Russia is called pork jellied meat. And a similar dish made from beef.

In the recipes of cookbooks from Russian times, you will definitely encounter jellied fish. This dish .

There are many options for how to prepare jellied meat, since every animal suitable for food has.

average

Jellied meat with gelatin is one of those dishes that causes angry arguments among the most experienced housewives. Stone.

Fat from the broth must be removed during the cooking process. Within 6 hours the fats are saponified. The skimmed fat can be used. This is what the cook of the House of Scientists taught in the 60s.

I cooked jellied meat for the first time, everything worked out. But I cooked both legs and beef at once. Thanks for the recipe.

I immediately put in the legs and beef, cook for 6 hours, on the lowest heat, everything freezes. Before cooking, I constantly soak the legs and meat in cool water for several hours

I ended up with a lot of broth. The pan is quite large, but the legs would not fit into a much smaller pan. I took it in general size. there was no need to try to cover them with water, because during cooking they still “sat down” at first and then completely fell apart. everything froze perfectly, but there was a very large layer of jelly... and out of stupidity I didn’t try the broth, it looked unappetizing, but in vain, I had to try it no matter what: I made a mistake with the salt.

Thanks for the recipe, this is the first time I’ve made jellied meat and it turned out perfect. Only I cooked the beef separately, and later mixed two broths.

I am not the creator of the recipe, but this is the second time I have cooked jellied meat using the above method. Tested in practice: this amount of water is enough to cook jellied meat for 5-7 hours, provided the heat is really low. If you give in to the temptation and add more water, the jellied meat will not harden. Also tested in my own experience.

A question to the creator: have you tried cooking this recipe yourself? How much water do you have left after 5 hours of cooking plus another 2 hours with beef if you first pour it onto 2-3 cm of the covering leg?

If you strain the broth through a cotton napkin, the fat remains on the napkin and there will be no fat on the surface of the jellied meat)))

Transparent jellied pork legs and beef - How to cook pork jellied meat

1 pork leg,
1 beef leg,
1 kg whole piece of boneless beef,
2 heads of onions,
3-4 pcs. bay leaves,
6-8 peas of aromatic pepper,
3-4 cloves of garlic,
1 tbsp. spoon of salt.

You can cook homemade jellied meat from almost any meat, including chicken. And oh, how delicious it is to prepare aspic - that’s a different question; here you need to work a little, although for experienced hands, such a thing is no more difficult than cooking ordinary meat soup.

How to cook transparent pork jellied meat - step-by-step recipe

Wash the pork legs and the rest of the meat. Place in a deep saucepan, add cool water and leave for 2 hours to remove possible remnants of coagulated blood (internal environment of the human and animal body) .

Then drain the liquid, rinse the meat and fill the pan with water again so that the bones and meat remain under water. Place on the stove, bring to a boil, skim off the foam, add thinly sliced onion into half rings, cover with a lid and cook over low heat for 6-8 hours.

Without overcooking, transfer the meat to a separate bowl, pass the meat broth through a sieve and return it to the pan. Add bay leaf, peppercorns, chopped garlic and salt. Cook for another 5-10 minutes.

Separate the meat from the bones and chop finely, place in a deep bowl and pour in hot broth.

Wait for natural cooling, and only later transfer to the refrigerator to completely harden. You can decorate with olives, onions and herbs.

This is exactly how the most natural jelly is prepared - homemade jellied pork and beef , which is usually served on holidays. The more it cooks, the more the broth becomes fattier and gelatinous. It's simple and obvious. Literally the same principle is used to cook poultry meat; read the following recipes for how to cook and how to prepare savory chicken jellied meat and fish jellied meat.

Making jellied meat at home - Practical advice

Jellied meat, also known as jelly, has always been a favorite cool snack for Russian people, both on the festive table and as an addition to lunch or dinner. The love for this dish was explained by the fact that it could cooperate within itself with a number of types of meat, which gave it a special taste, and a jelly-like mixture, which made the dish light and tender.

Pork and chicken jelly

The recipe for jellied meat in Russia has been known since ancient times, but the development of making this dish remains constant to this day. How to create delicious homemade jellied meat? The answer to this particular question will be revealed in this article using the following recipe as an example.

To begin with, the meat needs to stand in cool water for several hours so that excess blood comes out of it (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) . This procedure will create the most transparent broth for jellied meat. When choosing beef and pork meat, it is best to use drumsticks. Pig feet need to be carefully examined for hairs. If the legs have a very black color, which they get when scorched, then they should be kept in water longer, having previously removed the top layer with a knife. This way the color of the broth will not turn out very black. When choosing a bird (it could be chicken, duck or turkey), you can take the whole carcass without the head. It will be better if the bird is domestic, this will make the broth fattier and richer. When the meat has stood in the water, you can safely put it to simmer over a leisurely fire. It is very important to follow the cooking technology and not let the broth boil. For a gas stove, you can use a diffuser, this way the heat will be distributed moderately across the bottom of the pan. If the broth seems cloudy at first, you can drain it and change the water. This will make the jellied meat more transparent and denser in the mixture. Next you need to add one onion and one carrot. The root of the onion should be cut off, i.e. the lower part, but there is no need to peel off the husk, because it will give the jellied meat a yellow color and a special taste. And you should definitely inspect it for the presence of mold, which in the worst case can ruin the taste of the broth. You also need to add garlic, a few bay leaves, aromatic and dark peppercorns (7-8 peas each). The broth must be cooked until the meat begins to separate from the bone. If the meat just starts to come off, the broth is ready. Then you need to strain it and leave it to cool. In the meantime, it is necessary to carefully select all the bones from the meat and chop it into pieces. You can throw out the onion, and add garlic, ground pepper and salt to taste to the now cooled broth. The dish is almost ready! All that remains is to pour the purchased broth over the pieces of meat laid out in molds for jellied meat, and leave it to cool.

To ensure that jellied meat retains its shape, some housewives add gelatin to it. But natural viscosity can simply be achieved if there are a lot of bones in the meat, and specifically gelatinous parts. It is believed that real jellied meat is prepared without the addition of gelatin.

When serving jellied meat on the table in portions, each portion can be decorated with a sprig of herbs; such serving can make the dish not only tasty, but also very appetizing.